- Basic - Food stored on floor. Cooking oil. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee used sanitizer bucket instead of hand wash when changing gloves. Corrective action: discussed with manager that employee must wash hands properly at hand wash sink when changing gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked potatoes. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Above omelet bar. **Corrected On-Site**
- Intermediate - Accumulation of black substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
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5/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment. Under fryer in kitchen and stove. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm chlorine. Establishment was advised to set up three compartment sink for proper ware washing. **Warning**
- High Priority - Employee handled soiled dishes and then touch clean utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter blend packets 77°f, product was not in the process of preparation or cooling. Product read on packet "keep refrigerated". Product was not being controlled by time. Corrective Action: operator placed product directly under Refrigeration that was 41°f or lower. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.108°f hot holding cooked suasage under heat lamp product was not in the process of preparation or cooking. Product was not being controlled by time neither was it time marked. Butter blend packets 77°f, product was not in the process of preparation or cooling. Product was not being controlled by time neither was it time marked. Operator later added sausage to time procedure. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 108°f hot holding cooked suasage under heat lamp product was not in the process of preparation or cooking. Product was not being controlled by time. Operator later added it to time procedure. Corrective Action: operator was asked to store product at 135°f or higher for hot holding. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food handler crack raw shell eggs with raw hands then proceed to touch ready to eat diced ham without changing gloves or washing hands. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.108°f hot holding cooked suasage under heat lamp product was not in the process of preparation or cooking. Product was not being controlled by time. Operator later added it to time procedure. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site** **Warning**
- Intermediate - interior of the ice machine was heavily soiled inside. **Warning**
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3/4/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46°F
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 45°F, cook line.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food stored in dry storage area not covered.loaded coffee filters.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.vhicken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.Wd 40 above slicer
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine.
- Observed build-up of grease on nonfood-contact surface. Exterior of cooking equipment and hood filters.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Observed nonfood-contact equipment in poor repair. Heavy rust build up on canned food storage shelf
- Observed residue build-up on exterior of freezers.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Critical - Observed toxic item, jug of bleach, stored by canned/bottled food. **Corrected On-Site**
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food, raw chicken, thawed at room temperature. Corrected On Site.
- Observed refrigerator gasket torn/in disrepair.
- Observed residue build-up on exterior of freezers.
- Wet mop not hung to dry. Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of soil in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed residue build-up on nonfood-contact surface. Reach-in freezers.
- Critical - Observed toxic items improperly stored. Cleansers stored near condiments, WD-40 stored near cups. Corrected On Site.
- Critical - Observed wiping cloth chlorine sanitizing solution exceeding the maximum concentration allowed.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach in cooler by grill has an ambient temperature of 48 degree, establishment has other coolers Advised
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under slicer
- Observed build-up of grease on nonfood-contact surface. Hood filters, on heat lamps
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. At smalk reach in cooler of cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat foods in reach in cooler Repeat Violation.
- Critical - Observed interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked onion temp at 46 degree, ground beef temp at 45 degree, corn beef hash temp at 44 degree all products were in reach in cooler by grill at cookline Advised
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Advised
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Missing in reach in cooler for eggs
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed buildup of slime on soda dispensing nozzles. Especially the blacj part Repeat Violation. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. All Repeat Violation. 3 times
- Observed dusty ceiling tiles and/or air conditioning vent covers. Above cook line
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher Repeat Violation.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Food covers during cooling process
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef next to potatoes, raw chickens next to cooked roast beef Repeat Violation. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plate used as scoop in hashbrown
- Observed nonfood-grade containers used for food storage. Ace hardware bucket used for ice Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Blocks of deli meat Repeat Violation.
- Observed residue build-up on nonfood-contact surface. On some dish racks
- Critical - Observed toxic item stored by food. Bleach stored with food can products.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Blocks of deli meats
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Home fries at cookline temp at 85 degree Advised
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over eggs, raw beef over ready to eat foods
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Advised
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Using the same gloves to crack eggs then touched ready to eat foods
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands before putting gloves on
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable. All Repeat Violation.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed buildup of slime/mold li e substance in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed residue build-up on nonfood-contact surface. All dish racks
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Bottom gaps at back door
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8/11/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Raw chicken breast unlabeled inside reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken breast 47 degrees F recommend ice bath immediately. Corrected On Site. Deli meats ham 46,roast beef 44, This violation must be corrected by : 3/24/2010.
- Critical. No conspicuously located thermometer in holding unit. Reach in freezer located near three compartment sink. Repeat Violation.
- Observed equipment in poor repair. Refrigerated has standing water on the bottom ,also sandwich reach in cooler,Mike wiil notify refrigeration company. This violation must be corrected by : 3/24/2010.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Refrigeration bottom has food crumbs also reach in freezer.
- Critical. Observed toxic item stored by food. comet stored with bbq sauce Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Sanitizer must be labeled using for guest tables Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro All employee working must provide proof of certification by next routine inspection .
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3/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and colld helded , not properly date marked all cheeses].
- Critical. No conspicuously located thermometer in kitchen combo cooler/freezer unit, and kitchen upright reachin freezer unit. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed sanitizing solution for wiping cloths in kitchen not free of food debris and visible soil.
- Critical. Observed interior of kitchen upright reach-in freezer soiled with accumulation of food residue on bottom shelf.
- Observed residue build-up on nonfood-contact surface. Side of grill [in between breakfast make table and grill] must be cleaned
- Ceiling not smooth and easily cleanable. Must replace kitchen area tile with smooth ceiling tile. Repeat Violation.
- No complete copy of latest inspection report.
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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